I love old age. I temporarily forgot the name of the fruit up there in the title from the beginning of the typing until a few squirts of WD-40 on the neurons finally opened the brain file drawers and produced: POMEGRANATE! Yaay!

I love pomegranates. Interesting and laborious fruits with beautiful, little jewels inside. I've made a good Middle Eastern chicken dish using pomegranate juice. And I've eaten lots of fresh pomegranates.

We got a really juicy one a couple of days ago. After Isabella and I ate up as many seeds as we wanted, I squeezed the juice out and saved it. Tonight I made a Chapala, using the pomegranite juice in place of lime juice. It made for a really tasty drink, with a very different flavor from the regular Chapala. Here's what I did:

I am fortunate in that my best friend knows I LOVE pomegranates, so she or her husband will often appear at my door bearing gifts of them! They find them too labor-intensive and messy. Which, of course, are two of the reasons I love them.

When I was a little girl I always got one in my Christmas stocking. We lived in a tiny village in the Appalachians with no such thing anywhere in evidence. I really believed it must be S. Claus giving them to me! Years later I found out my mom's brother who lived in The Big City would buy them and ship them to her.

They find them too labor-intensive and messy. Which, of course, are two of the reasons I love them.

Ditto here, Cynthia. When I was a kid, a friend had a good tree of super-sized ones. Old shirts of her fathers (which were fun to wear anyway) were kept in a drawer near the back door of the kitchen for us to wear while we ate them. They still taste best in a man's shirt....

My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov

Mario Batali has a shaved fennel w/ blood orange and pomegranate recipe that I love. The sweetness of the fennel balances nicely with the tart citrus and pom.

thinly slice a couple of heads of fennel
clean a couple of blood oranges
mix with a dressing of lemon juice, evoo, and salt
sprinkle with pom seeds
shave some pecorino on top, sprinkle with fennel frond